Antipasto Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 3 tablespoons red wine vinegar
• 1 small garlic clove, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 6 tablespoons extra virgin olive oil
• 2 cups water
• 3 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 medium red onion, halved lengthwise and thinly sliced crosswise
• 2 romaine lettuce hearts, torn into bite-size pieces (12 ounces total)
• 1 cup loosely packed fresh flat leaf parsley
• 1 (8 ounce) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips
• 2 (6 ounce) jars marinated artichoke hearts, drained
• 1 cup assorted oil-cured olives
• 1 cup drained bottled pepperoncini pepper (5 ounces)
• 1/2 lb cherry tomatoes, halved

Recipe

• 1 make vinaigrette: whisk together all vinaigrette ingredients in a small bowl until combined well.
• 2 make salad: bring water, vinegar, sugar, and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. drain and cool.
• 3 spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes, and onion. whisk vinaigrette again and drizzle over salad.